First off, let me share some exciting news—MY BEST FRIEND IS GETTING MARRIED!
The engagement happened a month ago but Pam (said best friend) lives all the way in Missouri and tonight was the first time I was able to see and congratulate her in person. She asked me a question tonight about spices and it inspired me to write this short little blog.
I used to loathe green beans. They sold them in our “hot lunches” at school and they used to make my stomach lurch. However, I’ve gotten older, my palette has expanded, and my college roomie was a really great cook. Stef (said college roomie) made some awfully good (ha!) sauteed green beans. I’ve adopted her style of cooking the green guys and it’s become a favorite go-to side dish for any dinner.
Easy Green Beans
- Half a bag of frozen petite green beans (don’t get the French cut. If you can get the haricot verts. If you’d rather use fresh, go for it! Frozen is usually more convenient cause you can always keep them on hand, and they tend to have more nutritional value!)
- 1 Tbsp. EVOO
- 1/2 Tbsp.-1 Tbsp. butter
- 1-2 cloves garlic, diced
- Salt and Pepper to taste
- Crushed red pepper flakes to taste
- Heat olive oil and butter in a skillet over medium heat.
- Toss in the chopped garlic and cook until light brown.
- Throw in your green beans (still frozen is ok!) and toss to evenly coat.
- Sprinkle with salt and pepper.
- Sprinkle with crushed red pepper–if you love spice be generous with the red pepper. I usually put in enough so that each and every green bean has flakes on it!
- Continue tossing the beans with a rubber spatula until hot. I’d say they take about 10 minutes, at the most. I like my beans to have a little crunch to them still.
Spice it up:
- Add some seasoned salt to the mix for a flavor boost.
- Squeeze some fresh lemon on at the end
- Don’t have crushed red pepper? Add some cayenne pepper (a little bit goes a long way!)
- Season with some lemon pepper for a lighter taste
- Toss with fresh dill